GRADE 1 to 12 School Sta.

Barbara Integrated School Grade Level 9

DAILY LESSON LOG Teacher Learning TLE
Joy M. Peralta
Area
Teaching Dates and Checked by:
November 28-Dec.01,2023
Time JESUS A. UMIPIG
Quarter 2nd Principal I

I. OBJECTIVES Objectives must be met over the week and connected to the curriculum standards. To meet the objectives
necessary procedures must be followed and if needed, additional lessons, exercises, and remedial activities may
be done for developing content knowledge and competencies. These are assessed using Formative Assessment
strategies. Valuing objectives support the learning of content and competencies and enable children to find
significance and joy in learning the lessons. Weekly objectives shall be derived from the curriculum guides.

A. Content Standards The learners demonstrate an understanding the knowledge, skills, and attitudes required in preparing salads and
dressings
B. Performance Standard The learners independently prepare salad and dressings
C.Learning LO 2. Prepare a variety of salads and dressings
Competency/Objective TLE_HECK9-12SD-IIb-g-8
Write the LC code for each. • 2.1 identify the components of a salad
• 2.2 identify the factors to consider in salad preparation
• 2.2.1Give the importance of following the factors/ guidelines in preparing salads
II. CONTENT Content is what the lesson is all about. It pertains to the subject matter that the teacher aims to teach in the CG,
the content can be tackled in a week or two.
•Components of Salads
•Important Consideration in the preparation of salads
III.LEARNING RESOURCES
A. References
1. Teacher’s Guide pages
2. Learner’s Materials pages LM – Cookery G9 p. 110-115
Culinary Techniques for Healthy School Meals- p6.16
3. Textbook pages

4. Additional Materials from http://babelnet.sbg.ac.at/themepark/services/food/fruits- riddles.htm

Learning Resource (LR)portal http://www.theicn.org/documentlibraryfiles/
PDF/20100210101314.pdf
B. Other Learning Resource Print Materials,Laptop,DLP, TV Real Ingredients

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 IV.PROCEDURES
A. Reviewing previous lesson or DARE TO DARE TO Analyze and Explain
presenting the new lesson ShaRe ShaRe the following
 share the  Recall and share the different pictures
different classification of salads
classificatio  The nutritive value of salads
n of salads
:
 The
nutritive
value of
salads

B. Establishing a purpose for the Video presentation

lesson of making salad
dressings

 The teacher will present *Ask a processing

riddles to students: questions
 Answer to the riddles will be To present the components of salads
written on a meta cards and riddles will be presented to students
(http://babelnet.sbg.ac.at/themepark/
the students will post on the
services/food/fruits-riddles.htm)
prepared bucket list chart Answer to the riddles will be written
at the bucket list.
C. Presenting examples/Instances
of the new lesson

Salads are composed of variety of

ingredients; these are popular today
because students, like adults are
conscious of what they eat.
Salads are combination of two or more
ingredients with a dressings
D. Discussing new concepts and Circle of Knowledge: Discuss the different
practicing new skills # 1 Students will work by group. Each group will types of salad
discuss the techniques in preparing salads dressings
(See LM)
Teacher shares his/ her culinary
experiences in preparing salads
during his teachings to his/ her
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 cookery class (The best and the
failure with regard to salad
preparation

E. Discussing new concepts and “. TARGET RECIPE 101”

practicing new skills # 2 Student will write/ create a salad recipe using the different ingredients in preparing salads
How did they create/ make such recipe,
What factors do they consider?

F. Developing mastery “. TARGET RECIPE 101”

(leads to Formative Assessment Student will write/ create a salad recipe using the •Do you think salads
3) different ingredients in preparing salads are easy to prepare?
How did they create/ make such recipe, •Will you consider all
What factors do they consider? the factors in
preparing salad if
your budget is not
enough?
G. Finding practical application of
concepts and skills in daily • Do you think salads are easy to prepare?
living • Will you consider all the factors in
preparing salad if your budget is not enough?

Ask the students to say the things

that they have learned about the
lesson orally in 3-5 sentences.
H. Making generalization and • Ask the students to say the things that they have learned about the lesson orally in 3-5
abstractions about the lesson sentences.
I. Evaluating learning Direction: Read the directions carefully and write
your answer.
1.Give at least 5 salad components and 2 Teacher’s made
Teacher’s made assessment test
examples of each assessment test
2. Identify factors in preparing salads

J. Additional activities for

application or remediation “Go Online!
1. Have a research for the different kinds of dressings and their ingredients
2.Bring the following ingredients:Mayonnaise Catsup Salt and pepper Vinegar Vegetable oil chips

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 V.REMARKS
VI.REFLECTION Reflect on your teaching and assess yourself as a teacher. Think about your students’ progress this week. What
works? What else needs to be done to help the students learn? Identify what help your instructional supervisors
can provide for you so when you meet them, you can ask them relevant questions.
A. No. of learners who earned 80%
in the evaluation
B. No. of learners who require
additional activities for
remediation who scored below
80%
C. Did the remedial lessons work?
No. of learners who have caught
up with the lesson
D. No. of learners who continue to
require remediation
E. Which of my teaching strategies
worked well? Why did these
work?
F. What difficulties did I encounter
which my principal or
supervisor can help me solve?
G. What innovation or localized
materials did I use/discover
which I wish to share with other
teachers?

Prepared by: JOY M. PERALTA Checked by: JESUS A. UMIPIG

Teacher I Principal I

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